Green Herring Restaurant

9 Highly Recommended

Food  10      Ambience  10      Service  8      Value  8     

I took my wife there for her birthday, we both had a great time.

Fantastic atmosphere, love the fire place! It is definately for people that like their restaurants to have character and this [place had buckets of it. Staff are friendly and the food was fantastic.

The only down side is it was a little hard to find but definitely worth the search.

May 01, 2012 

8.8 Highly Recommended

Food  9      Ambience  9      Service  9      Value  8     

Our dining experience on friday evening 9/9/11 at the Green Herring at Golg Creek was one of the best I've had in a long time. As the rating for the green herring is 5 star our expectations were high and our expectations were met if not exceeded.

We were able to taste the new spring menu which has a wonderful selection even for people who have dietary requirements. My main of the Bug meat rapped in chicken with blue cheese sauce was just wonderful. The staff were warm and friendly and were able to fullfill our needs due to dietary issues.

All round had a fantastic night and would go back not only for private but also for there triva nights which was spocken of by one of the staff members sounded like a fun easy night out. Great value dining and will be telling all about the warm and friendly hut.

Sep 10, 2011 

3.5 Below Average

Food  3      Ambience  4      Service  4      Value  3     

I would not return to this restaurant. Menu is limited - they seem to have adopted an Australian theme featuring emu, crocodile and kangaroo. If you dont wabnt to eat the national coat of arms your options are limited.

Our four mains all had problems: a steak special and two duck dishes were all over-cooked, the other main, also a steak, was requested medium and was very rare in places. Presentation and overall quality was poor.

Of our three desserts: one, a pastry based tart, was returned to the kitchen as inedible glug (the owner explained it was prepared by the apprentice); two profiteroles looked like mini footballs and offered quantity over quality; the third, a sticky date cheesecake, looked like a store bought offering but was the better of the three dishes.

The cost of our meal was just under $200 for two serves of bread, 4 mains and two desserts (the rejected dessert was not charged for). This was very expensive for the standard of food provided. What was envisaged as a celebration family dinner was a big disappointment.

Mar 13, 2011 

5.8 Average

Food  6      Ambience  6      Service  6      Value  5     

I'll say it up front - I wouldn't return to this place. I have no problem paying a lot of money for a great dining experience, however this was not a great dining experience.

What I found off: The head wait person (male) was the "touchy feely" type. I was "touched" (on the back and arms) several times - ick.

There was no salt or pepper on the table. You had to wait for Mr Touchy Feely to bring the salt and pepper grinder around and when it got busy, his s&p visit was not timely. I had half eaten my main course before he dropped by. How stupid. Why not splash out and buy a salt and pepper grinder for each table?

Then there was the food. Our entrees were okay. Not great, but adequate. Certainly not worth $17 each. However, no sooner were the entree plates cleared away, but out came the mains. Not good. I had the fish and kumera mash. It was Bland with a capital B. My daughter had the duck and she was desperately disappointed. The skin was not properly cooked, so instead of being wonderfully crispy, it was just solid fat. Yuck. She said her "creamy mash" was tasteless and lumpy. @ $31 each - very disappointing.

The bright spot however was the dessert. We got the $25 tasting plate and it was most enjoyable.

I would much rather spend my money trying out one of Canberra's many other dining opportunities than to risk a repeat dining experience here.

Feb 28, 2011 

7.5 Recommended

Food  7      Ambience  9      Service  8      Value  6     

Will be back, is expensive though.

Aug 02, 2010